A Christmas cookie recipe to use for gifting loved ones, bake sales, or serving up at holiday parties. 8 ingredients are all you need for this homemade Christmas Sprinkle Cookies recipe, bursting with sweetness in each bite.
These holiday sprinkle cookies are so easy to make, and you will enjoy these sprinkle-filled cookies.
Easy Christmas Sprinkle Cookie Recipe
The holiday season is here, and we’re ready to get our bake on! If you’re ready to start baking, then these holiday cookies are what you need to start the season off on the right note. These chewy cookies are a great snack idea while you’re watching your favorite Christmas movies, and they go great on a Christmas grazing board. And if you have plans to host or attend a Christmas party or cookie swap exchange, you have the perfect recipe.
Ingredients for Sprinkle Sugar Cookies
Flour. All-purpose flour is what I used for these cookies. Make sure to measure correctly so you don’t make the cookies too dry.
Cornstarch. The cornstarch is going to give these cookies a chewier texture. I know it sounds unique, but it will work well with these cookies.
Baking Soda. Baking soda gives cookies a nice fluffy texture. Without it, you will find that the cookies will fall flat.
Butter. So I used salted butter. If you want, you can use unsalted; add salt into the cookies.
Granulated Sugar. The perfect way to add up some sweetness.
Eggs. The binder to the recipe allows all the ingredients to stick together.
Almond Extract. So the almond extract is going to amplify and give these Christmas cookies a stand-out flavor.
Sprinkles. I used these festive holiday sprinkles, and they turned out so cute. Green sprinkles and red sprinkles are traditional Christmas colors. Feel free to use what sprinkles you have on hand if you would like.
How to make Christmas Sprinkle Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving Size: 20
Ingredients for sugar cookies for Christmas:
- 2 ½ cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter, Softened
- 1 ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1 ½ cup Christmas sprinkles
Directions to make sprinkle cookies:
- Preheat oven to 400°F. Line two sheet pans (or cookie sheet) with parchment paper or grease the pans with a non-stick spray.
- In a large bowl, whisk together the dry ingredients flour, cornstarch, and baking soda set the bowl aside.
- Add the butter and sugar to the bowl of your electric mixer. Beat on medium-high speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
- Using a cookie scoop, scoop about one tablespoon worth of dough, roll the dough into balls, and slightly flatten the balls with your hand or rolling pin.
- Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides.
- Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
- Bake cookies for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan.
Note: You can use Christmas cookie cutters to add more festivity to this easy recipe.
Can I use a different flavor of extract for this cookies recipe Christmas?
For these cookies, you can essentially use any flavor of extract. Go simple and reach for vanilla extract or liven up the cookies with raspberry or even orange extract. Other fun flavors you can try are peppermint extract, coffee extract, lemon extract, orange extract.Create a cookie flavor that you will enjoy.
Storing Cookies
Room Temperature. You can store your cookies at room temperature in an airtight container or sealed bag. The cookies will keep for up to 5 days. After that, they will begin to dry out.
Preventing Cookies From Being Stale. Baker’s tip: Place a slice of bread in the container with the cookies. This will help keep them moist and not go stale as fast.
Freezing. Now, you can freeze your cookies. Just allow them to completely cool, then freeze in a freezer bag or container. The cookies will store for 3-4 months. Thaw on the counter for a quick thaw or defrost in the microwave.
Freezing Raw Dough. Want to freeze the cookie dough to bake later? Make the dough, shape, and then flash freeze on a baking sheet. Once frozen, place in a freezer bag or plastic wrap. Then bake at the same heat, and then add 2-3 extra minutes to bake. That way, the cookies thaw as they bake in the oven!
Can I swap out sprinkles for another holiday?
This cookie recipe is delicious all year round. Use red, white, and blue for a 4th of July sprinkle cookies, or orange and black for Halloween. Any color of sprinkles works for this cookie recipe. Or do a classic rainbow sprinkle for a birthday cookie! Have fun and create all colors to create a cookie recipe you can use all year round.
Does this cookie recipe double?
Go right ahead and double or even triple the cookie recipe if you want to make extra for parties, events, or to stock your freezer. Just batch cook the cookies, and then enjoy as you usually would!
These Christmas sugar cookies may just become your new recipe for the holidays. Print the recipe down below using the printable recipe card, and enjoy! Plus, you can use the base of this recipe and make these sugar cookies any time of the year. This baked cookies recipe also works for other holiday seasons, like Valentine’s Day, or when you want something sweet and chewy to munch on.
Check out some of our other new cookie recipes below:
Sprinkled Sugar Cookies With Frosting Recipe
Pumpkin Chocolate Chip Cookies
Cranberry + White Chocolate Toffee Cookies
Cherry, Cranberry & Chocolate Chunk Oatmeal Cookies
Ingredients
- 2 ½ cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter Softened
- 1 ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1 ½ cup Christmas sprinkles
Instructions
- Preheat oven to 400°F. Line two sheet pans (or cookie sheet) with parchment paper or grease the pans with a non-stick spray.
In a large bowl, whisk together the dry ingredients flour, cornstarch, and baking soda set the bowl aside.
Add the butter and sugar to the bowl of your electric mixer. Beat on medium-high speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
Using a cookie scoop, scoop about one tablespoon worth of dough, roll the dough into balls, and slightly flatten the balls with your hand or rolling pin.
Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides.
Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
Bake cookies for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan.
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